1 english cucumber, peeled seeded and coarsely chopped
3 tablespoons fresh chopped mint
2 large scallions
1-1/2 tablespoons chopped fresh dill
1 clove garlic crushed
2 cups low-fat or non-fat yogurt
Salt and ground white pepper
Garnish: cucumber wands
In a food processor or blender, puree the cucumber, mint, scallions, dill and garlic until well combined but not smooth. Add yogurt and continue to puree until smooth. Chill for 4-6 hours over night. Adjust seasonings and serve the soup in a demitasse cup garnished with a cucumber wand.
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